Wednesday, July 21, 2010


  • 2 tablespoons canola oil
  • 3 boneless chicken breast halves, cut in thin strips
  • 1 medium onion, cut in wedges
  • 2 cloves garlic
  • 4 mild green or red chile peppers, seeded and sliced
  • 1 sweet red bell pepper, seeded and cut in strips
  • 1 green bell pepper, seeded/cut in strips
  • 1 zucchini, trimmed, cut in strips
  • 1/2 cup sour cream (full fat if you eat dairy)
  • guacamole
  • 1 bunch green onions, trimmed, sliced
Heat the oil in a heavy skillet; cook the chicken strips over high heat, stirring constantly, for 5 minutes, or until cooked. Drain and serve.

Add the onion, garlic and chile peppers to the oil in the pan and sauté over high heat for 2 minutes. Add the bell peppers and zucchini; cook over high heat for 4 minutes, or until the vegetables have begun to have a blackened look around the edges.

Return the chicken to the pan and heat until sizzling hot. Serve right away, sour cream, guacamole, sliced green onions, and chopped tomatoes.
Serves 4.

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